Summer Sunday Suppers never tasted so good. This citrusy light pasta dish is made decadent with drops of creamy Burrata cheese and finished with farm fresh cherry tomatoes. Add in any of your favorite summer veggies, change in other cured Italian meats, or make totally vegetarian without any!
- 1/4 lb. sopresata, spicy or mild, depending on preference
- 1/2 medium yellow onion
- 2 large cloves of garlic, minced
- 1/2 Tbsp. Dried Italian Herbs or Seasoning
- 3 large lemons, zest of 1 and juice of all 3
- 3/4 cup white wine
- 1 cup chicken stock
- 1 bunch of Swiss chard, blanched and roughly chopped into small pieces
- 1 large red pepper, roasted
- 1 cup cherry tomatoes, cut in half
- 8 oz. ball of buratta cheese, cut into equal pieces
- 2 cups of cooked angel hair pasta
- On the grill or in the oven, roast the pepper at very high heat, about 450°F. This should take about 15 minutes. Take out once blackened and place into a bowl. Cover with plastic wrap and wait 15 minutes until the skin can come off easily.
- Meanwhile, in a large saute pan, heat 1 Tbsp. olive oil. Dice the sopressata into 1/4″ pieces or as small as you can.
- Saute in the hot oil, stirring, until they crisp up and brown a little bit. Take out of the pan, leaving behind the oil.
- Add in the minced onion and stir to coat with oil. Allow to soften, stirring occasionally.
- Add in the garlic and dried herbs.
- After about 3 minutes, add in the lemon juice and zest. Scraping the bottom of the pan, stir, and allow to cook down for 1 more minute. Add in the wine and continue to cook down.
- Add int he chicken stock, turn to low and cover. Allow to simmer for 15 minutes.
- Meanwhile, cook the pasta.
- Take off the top and add in the cherry tomatoes. Allow to cook for another 3-5 minutes. Take off heat and season with salt & pepper.
- Mix the pasta in with the sauce in the sauté pan. You can reserve the pasta and sauce until ready to serve.
- When ready to serve, transfer to a large serving, shallow bowl, and then top with pieces of burrata. Serve immediately.